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Ingredients
- 1/2 pound pitted fresh or frozen sour cherries (2 cups)
- 1/2 cup sugar
- 4 tablespoons fresh yuzu juice or 2 tablespoons each of fresh tangerine and lime juices
- One 750-milliliter bottle plus 2 cups chilled brut Champagne
- Ice
Method
- Puree the cherries in a food processor.
- Pass the puree through a fine strainer set over a small saucepan, pressing on the solids; you should have 1/2 cup of juice.
- Stir in the sugar and bring to a simmer over moderate heat, stirring to dissolve the sugar.
- Transfer to a small bowl and refrigerate until chilled, about 15 minutes.
- In a large pitcher, combine the sweetened cherry juice with the yuzu juice.
- Slowly pour in the Champagne.
- Serve the Bellinis over ice.
